Irish Cabbage and Potato Casserole

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Irish Cabbage and Potato Casserole


  • 3 pounds peeled Yukon gold or red potatoes, halved
  • 2 1/2 cups coarsely chopped cabbage
  • 6 garlic cloves, peeled
  • 1 chicken-flavored bouillon cube
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese
  • 1/4 cup fat-free milk
  • 1/4 cup low fat sour cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Cooking spray



  1. Preheat oven to 350°.
  2. Combine first 4 ingredients in a large stockpot; cover with water. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Drain.
  3. Return potato mixture to pan. Add cream cheese and the next 4 ingredients (cream cheese through pepper); mash with a potato masher. Spoon potato mixture into a 1 1/2-quart casserole coated with cooking spray. Cover and bake at 350° for 45 minutes or until thoroughly heated.  Makes 6 servings.

Calories: 264

  • Calories from fat: 17%
  • Fat: 5g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 7.5g
  • Carbohydrate: 47.2g
  • Fiber: 3.7g
  • Cholesterol: 15mg
  • Iron: 1mg
  • Sodium: 352mg
  • Calcium: 56mg

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